Tofu-Stuffed Eggs

Votes: 1

Time: 24 min.
Complexity: easily
Quantity: 12 pcs.

For cooking classic deviled egg appetizer Ellie Krieger's recipe takes just 25 minutes. Tofu adds a more noticeable hue to the traditional mustard color of the yolk.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 eggs
2/3 cup soft tofu, squeezed out of excess liquid
1 tbsp mayonnaise
1 tbsp Dijon mustard
0.5 tsp hot sauce, plus a little more to taste
2 teaspoons of horseradish
2 tbsp chopped chives
Salt
Freshly ground black pepper
1/4 tsp paprika

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, tofu, mayonnaise, Dijon mustard, hot sauce, horseradish, chives, paprika

Cooking the dish according to the recipe:

Place the eggs in a large saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer for 9 minutes. Remove the eggs from the water and hold them under cold running water for 1 minute. Peel the eggs under cold water.
Cut the eggs in half lengthwise. Remove the yolks, reserving 6 for another recipe. Set the whites aside.

Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish, and onion. Season the mixture with salt and pepper.
Pour the mixture into the corner of a plastic bag and cut off the edge. Fill the egg whites with the prepared filling. Place the stuffed eggs on a serving platter and sprinkle with paprika.

Categories:

recipe / Stuffed dishes / Festive dishes / Appetizers / Egg appetizers / Ellie Krieger

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